Chestnut Chicken

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This has become one of my favorite dish to cook on week nights. Older sis brought up she cooks it for her family, super simple and the kids love it, I was sold after 1 try, since the meat melts right off the bones with hardly any efforts on my part.

6 Dried black mushrooms
20 Chestnuts
2 pounds Chicken legs
3 Sets chicken giblets (I skipped this)
2 slices Fresh ginger root (up to)
3 tablespoons Oil
2 cups Water
3 tablespoons Soy sauce
2 tablespoons Sherry
½ teaspoon Salt

1. Soak dried mushrooms. Shell chestnuts (see “How-to Section”); then cut in half. 2. With a cleaver, chop chicken legs, bones and all, in 2-inch sections. Chop giblets in 2-inch sections. Slice ginger root and soaked mushrooms. 3. Heat oil in a heavy pan. Quickly brown chicken and giblet sections. Add ginger root and mushrooms; stir-fry about 1 minute. 4. Meanwhile heat, but do not boil, water; then stir in soy sauce, sherry and salt. Pour over chicken and bring to a boil. Then simmer, covered, 30 to 35 minutes. 5. Add chestnuts and simmer, covered, 15 minutes more. NOTE: This dish is often served at holiday feasts and elaborate dinners.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .

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